Spelt Bread Just Out of the Oven
Had I not been paying attention to coming weather, I would not have been able to predict that I would likely work from home today. I then wouldn’t have had, to go with bean soup, bread that needs 24 hours to develop.
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- Art and Culture | Asana, Pranayama, and Yoga Practice | Community and Family | Food for the Body | Food for the Mind (Yoga Philosophy, etc) | Meditation | Photos
Found Exhortation?
Honor your ancestors–both of blood and of teaching lineage (parampara). Yes, it is a critical element of the yoga practice, regardless of whether one practices in the guru tradition (I do not–more on that in coming weeks, I think).
Peace and light, E — Posted with WordPress for BlackBerry.
- Art and Culture | Community and Family | Food for the Mind (Yoga Philosophy, etc) | Meditation | Photos
Conversation With a Co-Worker
On seeing me snap a picture with my phone of our shared view of the highway, homeless shelter, tax court, and an array of office buildings apparently designed in the school of Mies Van Der Rohe gone terribly wrong, my next door office mate asked, “are you taking a picture of what you will be missing while you are in India?”
“No, I’m taking a picture of a heart-shaped cloud. When I’m having a day as stressful as the one I’m having, I like to remind myself that there’s always a heart-shaped cloud out there to put things in perspective.” I held up my phone so that she could see the photo, as sometimes people don’t see the heart shape until I’ve photographed it.
“That’s pretty cool,” she observed.
She’s going to water my plants when I’m gone, and I’ll look for a little something from India for her that will make a hard day at the office a bit easier to take–perhaps a murti of Ganesha (the elephant god who is said to be the remover of obstacles).
Look Where You Are Going and All Around You
Who knows what you might see if you look up.
Your spelt bread looks fantastic! I’ve been thinking about it all morning, and looked up some recipes on the internet. None look as good as yours. Yours looks like a kind of sour dough. Do you have time to give us the recipe?
My go to bread recipe is the “no knead” bread from the New York Times: http://www.nytimes.com/2006/11/08/dining/081mrex.html?_r=0. I used all spelt flour instead of bread flour. Next time I’d use a little less water or a little more flour or do a mix of what and spelt to make up for difference between spelt and wheat flours. The recipe also stands up to one third whole wheat or rye instead of all bread flour. I did an extra rise for a couple of hours, which contributed to its sourdough like characteristics.
I remember trying this recipe a few years ago. Mine turned out to be a really runny mess. Yours looks so good! I’ll add your comments to the recipe I just printed out and give it a try. First to find the flour. Maybe I’ll just order it from King Arthur Flour.